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1
To make the soup, place the clams, white wine, garlic and 1 teaspoon of butter in a large pot over high heat.
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2
Cover and steam for 5 to 7 minutes, until the clams are open but still very tender.
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3
Strain the mixture.
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4
Reserve the clam broth, which should equal about 1 1/2 cups.
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5
Pick the meat from the clams, set aside and discard the shells and garlic.
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6
In a large pot over medium heat, saute the onions in the remaining butter until soft, about 3 minutes.
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7
Add the rice, 2 cups of the milk and the reserved clam broth and simmer for 15 minutes.
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8
Meanwhile, using a sharp knife, remove 2 cups of the smallest florets from the cauliflower and set aside.
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9
Remove the coarse stems from the cauliflower and discard.
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10
Chop the remaining cauliflower and add to the rice mixture, along with another cup of milk, after the rice has cooked for 15 minutes.
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11
Cover and cook until the cauliflower is tender, about 8 minutes.
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12
Puree the rice and cauliflower mixture in a food processor and return to a saucepan.
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13
Add the remaining milk and stir until a velvety, souplike consistency has been achieved.
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14
Season to taste with salt and pepper.
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15
Add the small cauliflower florets, stir, cover and simmer until soft, about 10 minutes.
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16
Stir to avoid sticking and add more milk if necessary to keep the consistency of the soup constant.
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17
Meanwhile, to make the aioli sauce, place the garlic cloves, egg yolk, salt, pepper and lemon juice in a blender and pulverize completely.
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18
Combine the oils and, while the blender is on, slowly drizzle the oil into the yolk mixture.
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19
Blend until the mixture has the texture of mayonnaise.
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20
Transfer to a small bowl and season with salt and pepper to taste.
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21
Ladle the soup into 6 bowls.
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22
Place a dollop of aioli in the center of each, arrange 6 cooked clams in a circle around the aioli, garnish with parsley and serve immediately.
